Recipe - Rhubarb Strawberry Sponge

1 Envelope gelatin
One fourth cup Dry white wine
One half cup Sugar
Three fourths cup Hot; (but not boiling) wine
One half cup Strawberry pulp
One half cup Cooked rhubarb pulp
2 Egg whites
1 pn Salt
5 dr Almond extract

Soak gelatin in dry white wine for 10 minutes. Stir in sugar that has been
dissolved in hot wine and stir until gelatin is dissolved. Strain into a
mixing bowl and cool. When partly set stir into it the strawberry and
rhubarb pulp put through a sieve.

Beat with rotary beater until blended and foamy, then fold in gently egg
whites, beaten until stiff. Add salt and almond extract. Pour into a 6 to 8
individual molds in which a large ripe berry has been placed. chill, unmold
and surround with mashed strawberries sweetened to taste.
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998